Lentil & Almond Burgers

These vegetarian burgers are just the thing for a summery picnic, on buns or on their own with sliced tomatoes and relish. Or try them with roasted potatoes and roasted broccoli. Use a wide spatula to flip the delicate patties.

READER'S COMMENT:

"I thought these turned out great--but with one huge catch. They didn't hold together. At all. I'm not sure where I went wrong, but that is my only complaint about them. Flavor-wise, they were great, and I would give this recipe 5...

Best flavor/texture of any veggie burger I've made. If you're having the problem of the burgers not holding together when you cook them, YOU MUST MAKE SURE YOU'VE CHILLED THE INGREDIENTS FIRST. This is a tip I learned from an Israeli friend who taught me how to make falafel. Chilling the mix in the fridge is an essential step to bind ingredients together. I've made these many times and never had a problem. I always make extras and freeze them in a Ziploc bag. That's my kind of fast food.

The cooking time for the brown and green lentils is difference in the recipe and the note. I have not tried it yet but would like to. I have some brown lentils and want to try the green ones in my quest for different dishes!

I read the reviews about the patties not holding together before I prepared them. By scooping the mixture into a 1/3 cup measure, it was easy to flatten them gently into a patty that held together. I will definitely make these again!

Pros: Tasty and very filling. My husband added ketchup but I felt it didn't need it.